Bittersweet chocolate cake
12 oz. bittersweet
chocolate, cut in pieces
3 sticks unsalted butter,
cut in pieces
1/3C water
1C sugar
6 whites
6 yolks
sifted powdered sugar
1/2C cream beaten with
sugar and vanilla to taste
Preheat oven to 300F. Line a 10-inch spring form pan with parchment
and butter. Melt chocolate and butter in
a bowl over simmering water, remove from water and let cool slightly. Beat whites until soft peaks, add sugar and
beat until almost stiff. Add water to
chocolate mixture. Add the yolks one by
one, stirring gently after each addition.
Fold in 1/3 of the whites to lightly the mixture. Gently fold in the reminder.
Turn the mixture into the
prepared pan and bake 50 – 60 minutes or until a thick crust forms on the top
and the center does not shake when the pan is moved gently. Cool cake briefly on a rack. Run a knife around the inside of the pan and
release the ring but leave it around the cake.
When ready to serve, sprinkle with sifted powdered sugar and cut in
wedges and serve with whipped cream.
MAKES: 12 servings
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